Hummus is great. We all know that, because it goes with everything. Is there anything you can’t eat hummus with? Salads, sandwiches, crudités the list goes on and on. But I have to confess that every now and then I think – oh no not more hummus! Especially as recently it’s been appearing on menus in every bar I like to eat in.
So if you’re in a hummus rut, (or even if you’re not), here’s a new version to brighten up your meals. At first you might think, what a waste of time putting nuts in here, you don’t even notice them. But, be patient. The longer you leave this hummus to sit in the fridge, the nuttier it gets! By the following day, if it lasts that long, you might just think, where are the beans?
White Bean Hummus with Walnuts and Olives
Preparation: 10 minutes Servings: 4 people as a starter Cooking Time: None Total: 10 minutes
100g cooked white beans (navy beans, haricot beans, white kidney beans…)
1 tbsp tahini
Juice of 1/2 a lime
1 clove of garlic
Pinch of salt
1 tbsp extra virgin olive oil
2 tbsp water
20g chopped walnuts
7 green olives
Put the cooked white beans, tahini, lime juice, garlic, salt and extra virgin olive oil in a blender and puree until smooth. In a separate bowl, blend the walnuts and water until they form a smooth paste. With a spatula mix the white bean mix with the walnut mix. Chop the olives into small pieces. Add the chopped olives and chopped walnuts to the hummus. Refrigerate if you have time to allow the flavours to develop.
Enjoy with crackers, raw vegetable sticks…